Creamy Artichoke Mushroom Cavatappi

Name: How to cook Creamy Artichoke Mushroom Cavatappi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Ryan Borses

Creamy Artichoke Mushroom Cavatappi

Ingredient

Food ration :

4 servings

Cooking time :

30 mins

1.5 cups

baby portabella mushrooms, sliced

1 (8 oz)

can of artichoke hearts, drained and chopped

1 1/2 cups

Cooking instructions

* Step 1

Before chopping and grating, boil salted water in large pot, preparing to cook cavatappi 8-9 minutes. When pasta is al dente, reserve 1/2 cup pasta water and drain.

* Step 2

Sauté onions and garlic in olive oil 2 mins over medium high heat, stirring.

* Step 3

Add mushrooms and sauté 5 more minutes.

* Step 4

Add artichoke and sauté just 2 more minutes, then set veggies aside (no need to cover).

* Step 5

Without wiping out bowl, bring heat down to medium low and add butter and JUST 1 cup heavy cream. Reduce for 5-10 minutes, or by about one third, until sauce is thick and creamy.

* Step 6

Reduce heat to low. Take pan heat and add remaining 1/2 cup cream. Season with salt and pepper.

* Step 7

Return to heat. Add pasta, veggies, capers, cheese, and 1/4 cup reserved pasta water, and toss to coat and combine. (Remaining pasta water reserved in case you’re not happy with sauce consistency. Season with salt/ pepper to taste and serve!

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